Puffed rice, also known as muri, is a popular Indian snack made by puffing parboiled rice. It originated in the Indian subcontinent in 1928. The traditional production process takes 6 days and involves conditioning the rice through steaming and drying, then roasting it at high temperatures to puff it. Puffed rice is low in fat and fiber but provides vitamin B, iron, and carbohydrates. It is used in many Indian dishes and temple/gurdwara offerings. The puffing process turns rice into a snack with health benefits like aiding digestion and bone strength while being inexpensive and easy to produce, making it an important small business in rural India.